Lavender Madeleines

Lavender Madeleines

It has been officially summer for the last four days, but the sun is struggling peeking through the clouds here on Vancouver Island. On this note I would like to mention our neighbours in Alberta who have to keep their chins up and heads held up high because of the flooding they are faced with. My best wishes for a speedy recovery are with them! On the east coast of Canada then the other extreme, a heatwave. I guess we cannot complain after all about the weather here in British Columbia. 

Coming back to my todays' baking and recipe sharing. Since the clouds are hiding the sun all day I feel like having a nice cup of tea, and what would go better than some lavender madeleines with it, eh?!

Madeleines are small sponge cakes with a delicate shell-like shape acquired from being baked in a pan with shell shaped depressions. The madeleine pan is the only special equipment you need for this recipe and commonly found in specialised kitchen and cookware stores. Besides the madeleine pan no other special equipment is needed. 

Here is what you need for the dough:

(yields 10 medium madeleines)

3/4 cup of all-purpose flour

a pinch of salt

1/4 tsp baking soda

2 large eggs

1/2 cup sugar

1 tbsp vanilla extract

2 tbsp culinary lavender flower buds

1/4 cup unsalted butter, melted

powdered sugar and additional lavender flower buds to serve

Here is what to do:

Combine the flour, baking soda, and salt in one bowl. Set aside. 

In a separate bowl, beat eggs and sugar for at least 2 minutes until light in color and creamy in consistency. Add the culinary lavender flower buds and mix.

Fold the dry ingredients into the egg/sugar mass. A spatula works well for the folding.

Once the dry ingredients are folded in, mix in the melted butter. 

Cover, and refrigerate for 2 - 3 hours.

Butter the madeleine pan, sprinkle flour into the molds and tap out any excess flour. 

Preheat the oven to 375 F. 

Use a spoon or a piping bag (spoon usually works fine and is less clean up) and fill the shell-like depressions in the mold.

Bake for 12 minutes, or until madeleines are golden and spring back.

Invert the mold and cool the madeleines on a cookie rack. Once cool, sprinkle powdered sugar and lavender buds for garnish onto the madeleines. 

Madeleines are very delicious for tea time. 

                   

Bon appetite!

PS: The weather forecast promises summer-like conditions for next week. I will put up more refreshing recipes, suitable for backyard entertainment and barbecue parties. So...stay tuned! 

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Thank you!

Katja